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Threads 1 to 20 of 47

Forum: Competition Tips and Recipes

Give the newbies a leg up, share some tips for success and some recipes.

  1. Sticky Thread Sticky: Competition Checklist and Catering Workbook

    I was asked to try to upload these files for those interested in a checklist for comps. Also there is a catering workbook attached. Thanks Tuck!

    Started by PigCicles, 06-15-2011 10:34 PM
    • Replies: 1
    • Views: 4,665
    06-16-2011 06:57 AM Go to last post
  1. Wet aging brisket?

    I am thinking of doing some wet aging to try it before a comp. Buy it a week or 2 before and let it set in a cold dark fridge without disturbing it,...

    Started by BigOlBoysBBQ, 06-09-2012 10:03 PM
    • Replies: 6
    • Views: 5,559
    08-07-2012 10:45 PM Go to last post
  2. Wanna make the inside of your pork butts taste like the outside?

    Here it is. BARK injectable pork bark flavor. Just add it to your own inject recipe, or mix with Smokin' Swine brine, or for that matter, use it as...

    Started by SmokyOkie, 12-15-2010 07:37 PM
    2 Pages
    1 2
    • Replies: 16
    • Views: 5,406
    08-06-2012 10:24 PM Go to last post
  3. Turn in boxes from the weekend competition

    Take a look, see what you think.

    Started by SmokyOkie, 08-28-2013 06:32 PM
    • Replies: 5
    • Views: 1,720
    09-01-2013 05:27 PM Go to last post
  4. Tisket a tasket, who can cook a champion Brisket?

    We have completed our first year in competition - only 4 comps. while we did pretty good for our first times out, brisket was the real downer. They...

    Started by Bud's BBQ, 01-16-2008 06:54 PM
    3 Pages
    1 2 3
    • Replies: 22
    • Views: 7,823
    09-20-2009 09:56 AM Go to last post
  5. Thinking of first comp, curious about logistics

    Hey guys me and the wife are very serious about going to our first competition next year so we have plenty of time to practice. I just had a question...

    Started by Pagordy, 07-28-2011 08:51 AM
    • Replies: 8
    • Views: 2,996
    07-31-2011 05:36 PM Go to last post
  6. These are not a 5!

    These ribs got two 5's on appearance. They are not 8-9's - but two fives is just wrong. I know I suck at trimming ribs - but am I off base thinking...

    Started by Butt Lover's, 09-03-2009 06:12 PM
    2 Pages
    1 2
    • Replies: 13
    • Views: 3,238
    09-04-2009 10:31 PM Go to last post
  7. The Q Joint Competition dry run.

    This weekend we had a dry run at the Smoky Okie Ranch for the blazeathon comp next weekend. Somewhere in between honing the fine arts of smoking...

    Started by glued2it, 03-31-2008 10:47 AM
    2 Pages
    1 2
    • Replies: 16
    • Views: 3,939
    04-02-2008 05:53 PM Go to last post
  8. Test run this weekend.

    Gotta love a full counter or BBQ crap. This is the sauce run supplies. I'm making pork/rub glaze, chicken glaze, spritz, 3 different base sauces, my...

    Started by Umpa, 05-15-2014 01:12 PM
    2 Pages
    1 2
    • Replies: 14
    • Views: 4,036
    06-03-2014 05:46 AM Go to last post
  9. team structure

    so getting ready to step our game and start getting serious about what we doing and the comps for next year. we are in need of some more team...

    Started by Umpa, 09-15-2010 09:54 PM
    • Replies: 6
    • Views: 3,071
    09-16-2010 01:47 PM Go to last post
  10. Spares Trimming

    When you guys turn in spares (or when judging how do you see them?) do you make sure they are trimmed up right to the top of the bone or do you leave...

    Started by Fatback Joe, 05-20-2010 01:14 PM
    • Replies: 4
    • Views: 1,901
    05-21-2010 09:38 AM Go to last post
  11. Smokey Joe Grill

    I will be getting an wsm 18.5 and a 22.5 UDS. If I wind I like the WSM better Ill order a secound one this spring or Summer. I was looking at...

    Started by woodfolks, 02-27-2010 11:35 AM
    • Replies: 8
    • Views: 3,179
    03-04-2010 09:51 PM Go to last post
  12. Shall I enter?

    All you competition folks. I need some advice. Iím thinking about entering a local competition where something like 30 entrants are expected. ...

    Started by donnylove, 06-05-2009 12:22 PM
    • Replies: 1
    • Views: 1,216
    06-05-2009 04:14 PM Go to last post
  13. sauces and rubs

    Do most people use the same sauce for Chicken, ribs, pork, Brisket or do they change them Same question with Rubs. I know people will inject...

    Started by woodfolks, 02-28-2010 09:06 AM
    • Replies: 5
    • Views: 3,584
    09-27-2010 07:27 PM Go to last post
  14. sauce Bath chicken

    I am going to work on some chicken this weekend And have seen a recipe that calls for smoking the chicken to 180 then placing in sauce for 1 hour...

    Started by woodfolks, 03-30-2010 03:13 PM
    2 Pages
    1 2
    • Replies: 10
    • Views: 4,672
    05-11-2010 12:23 PM Go to last post
  15. Roadmaster BBQ's Standings as of 8-31-2011

    After only 4 competitions this year, Roadmaster BBQ is in the top 8.1% of the country overall. It may not mean much to everybody, but it means a...

    Started by Joneser, 08-31-2011 04:33 PM
    • Replies: 5
    • Views: 2,066
    09-01-2011 04:43 AM Go to last post
  16. Ribs for Comps

    Tim we need a BBQ Comp section! Question I have is what do you do in comps? Mop or Brush? Which do you do? I myself brush

    Started by Shiz-Nit, 07-26-2013 10:20 PM
    • Replies: 7
    • Views: 2,128
    07-28-2013 07:50 PM Go to last post
  17. Ribs

    I've been thinking of competing in a Rib cook-off this summer (I think Travis will compete too) I have a sponsor as well as a butcher that will...

    Started by Joneser, 01-07-2009 02:48 PM
    7 Pages
    1 2 3 ... 7
    • Replies: 64
    • Views: 11,328
    04-22-2009 08:37 AM Go to last post
  18. Pork Question

    Do you guys 'sauce' your pork for turn in at contests? If so what kind of sauce do you use...mustard base...vinegar base...Oklahoma style...

    Started by Butt Lover's, 10-09-2008 09:30 AM
    3 Pages
    1 2 3
    • Replies: 28
    • Views: 10,302
    07-06-2010 04:26 PM Go to last post
  19. Official TQJ BBQ team

    The official Q Joint.com BBq team has been formed and will be competing in a KCBS sanctioned event in Stillwater, Ok on April 4 &5, 2008. The team...

    Started by SmokyOkie, 03-09-2008 02:46 PM
    6 Pages
    1 2 3 ... 6
    • Replies: 51
    • Views: 7,890
    04-06-2009 10:16 AM Go to last post
  20. Need opinons of turn in boxes

    Enid was our first contest and we need opinions of our turn in boxes, just took pictures of chicken and brisket didn't get ribs or pork just got to...

    Started by Boss Hogg, 04-26-2009 07:58 PM
    • Replies: 9
    • Views: 5,498
    04-27-2009 11:02 AM Go to last post

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